Gingerbread cookies – chewy, soft and delicious

It’s time for update on this gingerbread cookie recipe, friends!
Recipe I have shared with you a while ago (the first one below) has been my favorite for a long time. I have prepared it many times and never failed me – cookies are chewy, flavorful, with crisp edges and softer center.  Nevertheless, I got to work a little bit more on this recipe to make it even better than it is and updated it.
Additionally, I adjust the same recipe a little bit, using raw Muscovado sugar instead of the regular brown sugar and those cookies turned out to be just perfect! I love it, really, the rich flavor of raw sugar, dark amber color, plus cookies turned soft and chewy, as the other ones, so I think it’s safe to say that from now on I will be definitely making my Christmas gingerbread cookies with Muscovado sugar. I am sharing both recipes below, so you can choose for yourself which recipe to use.
Gingerbread cookies-1

Here is a photo of both types of cookies together. You make the pick!

Gingerbread cookies

So, here is recipe Number 1 (makes about 25 medium size cookies):
80 (3 oz) grams butter, at room temperature
50 grams (1,8 oz) dark brown sugar
110 grams (4 oz) honey
1 table spoon milk
175 grams (6 oz) flour
1/4 tea spoon baking soda
A pinch of salt
1/3 table spoon ground cinnamon
1/3 table ground ginger
1/4 tea spoon ground cloves

In a large bowl cream together butter and brown sugar. Beat until fluffy. Add honey and milk and beat for another minute to combine. Set aside.
In another bowl combine all dry ingredients: flour, baking soda, salt, cinnamon, ginger, and cloves. Add the flour mixture to the wet ingredients and mix with a rubber spatula to form a dough. Dough will be a bit sticky and soft, but it will hardens after chilled in the fridge.
Shape dough into a disk and wrap in plastic wrap. Put in the fridge for about 2 hours or in the freezer for 30 minutes.
Preheat the oven to 180 C (350°F), fan-forced and line your cookie sheet with parchment paper.
Once the dough is firm, remove it from the fridge/freezer, place on a kneading board or your counter top, sprinkle some flour on and roll to 5-7 mm thickness (1/4th inch).
Cut out the dough with your cookie cutters and place the cookies on the lined baking sheet. leave enough room between the cookies, cause they will expand from the baking.
Place the tray in the fridge for about 15 minutes, so cookies firm up again – this is important step in order for your cookies to remain their shape during the baking.
Bake the cookies for 9 minutes.
At first the cookies may seem a bit too soft but keep in mind that they will firm up as they cool, so make sure to not over-bake them, or they will turn too hard.

Recipe Number 2 (makes about 25 medium size cookies):
90 (3,5 oz) grams butter, slightly softened
80 grams (3 oz) Muscovado sugar
100 grams (3,5 oz) honey
2 table spoons milk
170 grams (6 oz) flour
1/4 tea spoon baking soda
1/3 tea spoon salt
1/2 table spoon ground cinnamon
1/2 table ground ginger
1/4 tea spoon ground cloves

In a large bowl cream together butter and Muscovado sugar. Beat until fluffy. Add honey and milk and beat for another minute to combine. Set aside.
In another bowl combine all dry ingredients: flour, baking soda, salt, cinnamon, ginger, and cloves. Add the flour mixture to the wet ingredients and mix with a rubber spatula to form a dough. Dough will be a bit sticky and soft, but it will hardens after chilled in the fridge.
Shape dough into a disk and wrap in plastic wrap. Put in the fridge for about 2 hours or in the freezer for 30 minutes.
Preheat the oven to 180 C (350°F), fan-forced and line your cookie sheet with parchment paper.
Once the dough is firm, remove it from the fridge/freezer, place on a kneading board or your counter top, sprinkle some flour on and roll to 5-7 mm. thickness (1/4th inch).
Cut out the dough with your cookie cutters and place the cookies on the lined baking sheet. leave enough room between the cookies, cause they will expand from the baking.
Place the tray in the fridge for about 15 minutes, so cookies firm up again – this is important step in order for your cookies to remain their shape during the baking.
Bake the cookies for 9 minutes.
At first the cookies may seem a bit too soft but keep in mind that they will firm up as they cool, so make sure to not over-bake them, or they will turn too hard.

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3 thoughts on “Gingerbread cookies – chewy, soft and delicious

  1. Pingback: Gingerbread cookies with fondant decoration | Vessy's day

  2. Здравейте, Веси,

    направих тази рецепта, търся я от дълго време, в момента сладките изстиват, а къщата ухае невероятно. Единствено ме притеснява, че захарта не е разтопена и се виждат кристалчетата. Дали имате идея как да се оправи този проблем?

    Поздрави за чудесния блог

    • Здравей Анета! Радвам се, че си се доверила на моята рецепта и се надявам кукитата не само да ухаят добре а и да са били вкусни :) Честно казано при мен захарта се разтопи. Аз лично купувам кафява захар в правоъгълна кутия – води се фина. Не е като пудра, но определено е по-фина от стандартната. Другия път ще тествам със стандартна на кристали за да видя дали ще ми се получи добре също. Варианта който си мисля е да се пече на малко по-висока температура, но по-малко време.
      Съжалявам, че така се е получило. Пиши да кажеш дали са ви харесали на вкус :)

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